Helene's Spicy Chicken With Preserved Lemons

• 8 small chicken breasts
• 14 cup soy sauce
• 14 cup sweet marsala wine
• 1 tablespoon garlic, minced
• 2 teaspoons cumin
• 1 tablespoon paprika
• 8 tablespoons olive oil
• 1 large onion, chopped
• 12 cup flour
• 2 teaspoons cinnamon
• 1 teaspoon cayenne
• 1 teaspoon salt
• 2 lemons, thinly sliced (preserved or fresh)

1. Combine soy sauce, marsala, garlic, cumin, paprika and 4 tablespoons of the olive oil.
2. Add chicken, toss to coat, and marinate for a few hours or overnight in the refirgerator.
3. Preheat oven to 350.
4. Heat 2 tablespoons of the olive oil in a skillet, add onion and saute over med-low heat until it just begins to brown (about 15 minutes).
5. Set aside.
6. Drain chicken, reserving marinade.
7. Combine flour, cinnamon, cayenne, and salt in a plastic bag.
8. Add chicken and shake to coat.
9. Heat remaining olive oil in an ovenproof skillet or casserole dish.
10. Add chicken and brown both sides.
11. Scatter the onions on top of the chicken, and drizzle with reserved marinade.
12. Using your palms, roll the lemons back and forth on the counter, then slice thinly.
13. Top chicken with the lemon slices and pour juices over all.
14. Bake uncovered for 45 minutes.
15. Remove cover, and bake for 10-15 minutes.

chicken breasts, soy sauce, sweet marsala, garlic, cumin, paprika, olive oil, onion, flour, cinnamon, cayenne, salt, lemons

Taken from www.food.com/recipe/helenes-spicy-chicken-with-preserved-lemons-325261 (may not work)